Put the sweet potatoes in a large pot; cover with water and ¾ tsp. of the salt. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 10 minutes. Drain and mash the potatoes using a potato masher. Fold in the remaining ½ tsp. salt, the white pepper, nutmeg, cinnamon, and maple syrup. Set aside.

While the potatoes boil, cook the grits. In a medium heavy-based pot, bring the water, garlic, and shallot to a boil. Add the butter, salt, and cayenne. Gradually whisk in the grits. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the grits are cooked and creamy and just start to pull away from the side of the pot, about 30 minutes. Remove from the heat and fold in the cream.

Heat the oven to 400°F. In a large bowl, mix the sweet potato purée with the grits. Spread the mixture in a casserole dish and bake until pudding sets and the top is lightly browned, about 35 minutes.

14 November 2009

well, we landed in san francisco today and as usual, we started eating. we went to a place called bristol farms for lunch and each got an amazing panini, mike got a salami one and I got a london broil one, they were both great and a good value. we also got some cookies that were really good as well. for dinner we went to chinatown and I have no idea the name of the place we ate it, but it was authentic and great!

09 November 2009

well, my plinky prompt for today was to name the worst looking place to get the best food. for me, it would have to be double r burgers in waco. the food is amazing, burgers made on a flat-top while you watch, served on sourdough buns with great fries. here's another good review of them.